Rainbow Salad Bowl with Cilantro Lime Hummus

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 1/2 cup Cucumber
  • 1 head Lettuce
  • 1/2 Lime
  • 1 Handful Pomegranate seeds

• Ingredients

  • 1/4 Pickled Red Onion.

• Condiments

  • 1/2 cup Cilantro lime hummus

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Nuts & Seeds

  • 1 tbsp Hemp seeds

Found on theorganicdietitian.com

Description

Ingredients

• 1 head of lettuce (romaine, kale, green leaf) or 4 cups mixed greens or spinach (any lettuce to like will work), washed and roughly chopped with ribs or ends removed
• 1/4 pickled red onion (soak sliced red onion in 1 Tbsp apple cider vinegar for about 10 minutes)
• 1/2-1 cup cooked quinoa (I used [red quinoa|http://amzn.to/1xvFS9e)}
• 1/2 sliced, peeled, and pitted avocado
• Handful of pomegranate seeds
• 1/2 cup diced cucumber
• 1 Tbsp hemp seeds
• 1/2 lime
• 1/2 cup Cilantro Lime Hummus (recipe below)
• 3 cups cooked garbanzo beans or 2-15oz cans of beans, drained and rinsed
• 2 Tablespoons tahini paste
• ½-1 teaspoon salt to taste
• 4 cloves garlic, peeled and lightly chopped
• 1 cup packed cilantro leaves, washed
• Zest from 1 lime, about 1 teaspoon
• Juice of the zested lime (about 2 Tablespoons)
• ½ cup olive oil

Directions

• Make the pickled onions and while the onions are soaking create the rest of the bowl.
• Add the lettuce to a large bowl.
• Add the quinoa, avocado, pomegranate seeds, and cucumber on top of the lettuce in sections around the outside of the bowl.
• Add the pickled onions to another section.
• Add the scoop of hummus to the middle of the salad.
• Sprinkle the salad with hemp seeds.
• Squeeze the 1/2 lime all over the salad with its juice.
• To eat the salad I like to dip my fork in the hummus and then some of the salad so that each bit contains some yummy hummus.
• Add of the ingredients to a food processor except the olive oil.
• Blend all of the ingredients until chunky.
• While the food processor is running slowly add in the olive oil until creamy.
• Store in an airtight container in the fridge for up to one week.